Weight Watchers Chicken Marsala

Weight Watchers Chicken Marsala

You’ll fall back in love with chicken after trying this Weight Watchers Chicken Marsala recipe. It tastes wonderful and requires little preparation or cooking time. What more could a recipe ask for?

I’m scared of that, that’s why. Until I tried this recipe, that is.


  1. Six skinless, boneless chicken breasts, or roughly 16 ounces of meat
  2. Fresh baby Portobello mushrooms, one pound
  3. Use three-quarters cup of this dressing.
  4. One tablespoon of white all-purpose flour
  5. Two minced garlic cloves or 1/2 tsp garlic powder
  6. 1/4 teaspoon of ground pepper
  7. One-fourth teaspoon salt
  8. Two teaspoons pure olive oil
  9. One tablespoon of canola oil-based light butter
  10. Half a cup low-sodium, fat-free chicken broth
  11. half a cup of cooking wine marsala
  12. Use green onions or fresh parsley for garnish
  13. Cooking spray


  • Every boneless chicken breast should be pounded to a thickness of 1/2 inch by sandwiching it between two pieces of plastic wrap. It is more effective to practice on each one separately.
  • Add Italian dressing to a big gallon-sized zip plastic bag containing all of the chicken breasts. Marinate in the fridge for at least eight hours or overnight.
  • Set the oven’s temperature to 350.
  • Take the chicken breasts out of the zip-lock bag and discard any remaining dressing.
  • Combine the flour, salt, pepper, and garlic powder. Coat each chicken breast completely with the mixture. Garlic cloves can be substituted for garlic powder; first, cut the cloves, allow them to cool, and then add them to the flour mixture.
  • The size of the chicken breasts will determine whether or not you need to prepare another batch of the mixture.
  • Apply cooking spray to the bottom of a big nonstick skillet.
  • Add 1 tablespoon extra virgin olive oil to the skillet along with the butter, and over medium-high heat, fry until browned on both sides.
  • Put onto a baking sheet sprayed with cooking spray.
  • Whisk any browned bits of chicken on the bottom of the pan before adding the chicken stock and wine to the frying skillet. Much of the flavor originates from here.
  • After bringing the mixture to a boil and cooking it for four to five minutes, use a sieve to remove the pieces from the marsala wine sauce. I enjoy
  • this particular one. Sauce should be put aside for later. Place the freshly cleaned and chopped mushrooms in the empty skillet. Spread spoonful of olive oil on it. After roughly three minutes of sautéing the mushrooms, add the reserved sauce. Cover the chicken with the marsala sauce.
  • Bake the chicken breasts with sauce for 25 to 35 minutes, or until the internal temperature of the chicken reaches 165 degrees. You’ll get the tastiest chicken this way.
  • To taste, add salt and pepper to the chicken.
  • To achieve the greatest uniform flavor, make sure you distribute the mushrooms equally throughout each breast.

Weight Watchers Friendly Taco Casserole Recipe

Weight Watchers Friendly Taco Casserole Recipe 

enjoy creating casseroles for many occasions, but particularly for holidays, family feasts, and big occasions like the Super Bowl. These are usually delicious and simple to make, and this one is especially good for just one WW point

If you enjoy tacos, you should definitely try my Zero Point Chicken Taco Soup and Weight Watchers Friendly Taco Dip! Everything is permissible as long as you follow Weight Watchers guidelines. I’m always switching up the ingredients to get more flavor for less calories. For instance, replace ground beef with ground turkey or plain, nonfat Greek yogurt with sour cream. enjoy keeping things lively! Additionally, want to include new WW-friendly items into my regular meals whenever can to reduce the point value, whether locate them in the grocery store or learn about them from my WW group. You already understand what mean if you follow Weight Watchers.


  1. One pound of meat turkey or chicken;
  2. half a diced white onion;
  3. one can of whole kernel corn;
  4. one can of black beans;
  5. one tablespoon taco seasoning;
  6. two tablespoons taco sauce;
  7. one and a half cups fat-free sour cream;
  8. one cup diced fresh tomatoes;
  9. one and a third cup green onions


  • Over medium-high heat, sauté the meat, beans, onions, taco seasoning, sauce, and corn until the meat is browned, or until the soy crumbles are cooked through.
  • Evenly spoon half of the meat mixture into the casserole dish, then cover with a thin layer of sour cream and cheese.
  • Repeat. Spread cheese on top.
  • After 15 minutes of baking at 350 degrees, top with chopped tomatoes and green onions and serve.

How to Make Weight Watchers Taco Casserole: Some Advice

  • You can get the recipe for the SALT-FREE taco seasoning here if you missed it.
  • Do you want to have chips with your taco casserole? For every 24 chips, Mini Tostitos only cost points! If you love avocados, this creamy, luscious guacamole would be excellent for you!
  • This recipe’s low point count is result of using several foods that have zero points; the whole list is provided here.
  • These Ole Wellness Wraps are really great—they’re only one point and huge!

Corned Beef Hash

Corned Beef Hash

I adore having eggs and corned beef hash for brunch or breakfast. It’s even healthier when you add chopped vegetables!

Crustacean Vegetable Hash

Chopped vegetables and meat are combined with potatoes to make corned beef hash, which is cooked in a skillet over the stove. You can add almost anything to this dinner, so it’s a perfect use for any leftover meat or vegetables. One of the most well-liked hash recipes is corned beef hash, which is also a fantastic way to use leftover corned meat. Asparagus-Pancetta Potato Hash and Sweet Potato Chicken Hash with Eggs are two more of my favorite hash dishes.


  1. Two cups chopped boiled potatoes
  2. ideally Gold from Yukon A half-inch dice,
  3. one cup finely chopped carrots,
  4. one cup finely diced green bell pepper,
  5. one teaspoon each of Kosher salt, garlic powder,
  6. and sweet paprika,
  7. one teaspoon each of freshly ground black pepper,
  8. and two cups of cooked, finely chopped lean corned beef (9 oz)


  • In a large nonstick skillet, heat the oil over medium heat.
  • Cook for 5 minutes, or until the veggies are cooked and the onions are transparent, after adding the bell pepper, onion, and carrots.
  • Add the potatoes and season with black pepper, paprika, garlic powder, and salt.
  • Cook, covered, stirring, for 5 to 7 minutes, or until golden.
  • Press down to ensure that the corned beef is in a single layer and cook, uncovered, stirring occasionally, until the bottom is well browned. a few moments.
  • To taste, adjust the salt.
  • Serve for breakfast with poached or fried eggs

What Goes Well with Hash Browns

I like my yolks runny, so I usually pair my hash with two fried or poached eggs for breakfast. Feel free to cook your eggs to your preferred doneness. A side of fresh fruit or a slice of whole-grain toast could also be served with it. The hash tastes well served with a side salad for dinner.


  • Use leftover chicken or turkey instead of corned beef.
  • Replace the Yukon potatoes with russet or canned potatoes.
  • Swap out the green bell pepper for a red one.

Healthy Egg Salad

Healthy Egg Salad – Not your standard salad


This recipe for healthy egg salad isn’t your typical mayonnaise-laden egg salad that you may have on a sandwich.

The assembly takes only fifteen minutes!

The mild flavour of jammy eggs is balanced by the strong tang of beetroot and the beautifully crispy basis of leafy greens.

When I first attempted this recipe, there was a noticeable difference: thirty minutes later, I was still hungry. And when you have a busy day ahead of you, that’s not a good feeling. There was an omission.


  1. 1/4 cup quinoa
  2. 4 eggs
  3. ½ cup precooked beetroot finely sliced into semicircles; approximately  ½ beetroot is equal to
  4. ½ cup tbsp of white vinegar
  5. three cups of mixed greens
  6. Two teaspoons of olive oil
  7. One teaspoon honey
  8. One teaspoon of apple vinegar
  9. Two ounces of low-fat crumbled feta cheese (or low-fat goat cheese)
  10. One handful of fresh parsley
  11. To taste, add salt and pepper.


  1. Follow the directions on the quinoa package to cook it. We use one part quinoa to two parts water. After the water has evaporated, remove from the heat source and let sit covered for around five minutes with a tea towel.
  2. Place the eggs in a small pot of boiling water. Cook for 7 minutes for a harder but still jammy egg, or 6 minutes and 30 seconds for a jammy egg with a somewhat liquid yolk in the centre. After that, place the eggs in ice water to cool. Peel them when they’re cold.
  3. Meanwhile, add the thinly sliced beets to a small pot and cover them with water. The water should top the beets by ½ an inch. Add two big pinches of salt and the white vinegar. Once the liquid boils, let it simmer for 3 minutes. Immediately take beets off the hot liquid. If using pre-boiled beets then slice and leave to sit in the same amount of hot water and vinegar.

    The mixture can be discarded when you use the beets in the final step.

  4. Combine ¼ tsp salt, honey, apple vinegar, and olive oil.
    One teaspoon each of honey, apple vinegar, and olive oil
  5. Arrange the quinoa, chopped eggs, chopped parsley leaves, beets, and salad greens on a platter. Season the ingredients well with salt and black pepper. Add the dressing last to the dish.
    3 cups of salad greens, 2 ounces of low-fat feta cheese, and 1 handful of fresh parsleyTo taste, add salt and pepper.


Weight Watchers Lasagna

Weight Watchers Lasagna (only 8 WW Points!)

Recipe By: Becky Hardin


There are just 8 Weight Watchers Points in Weight Watchers Lasagna! Is it really true that this Lasagna from Skinny Cheat is healthy? It’s the ideal healthy comfort food because extra veggies like celery, zucchini and carrots are subtly added to thicken it up. You’ll feel like you’re indulging with this simple lasagna recipe, but without the guilt. This recipe for Healthy Lasagna is SO GOOD!

Recipe for Healthful Lasagna:

You have to try this recipe for healthy lasagna. I’ve been working really hard to discover some fresh and simple healthy dishes to share with you because fresh Year’s resolutions are looming huge over our January choices. I’ve never been into tight diets and I firmly believe in moderation. Even though Henry has been here for more than ten months, I still feel like I need to shed some baby weight, so I’m simply trying to make small adjustments here and there to make my favourite meals a bit less decadent.


  1. One tablespoon of olive oil
  2. one tablespoon of unsalted butter
  3. two chopped carrots
  4. Two chopped celery ribs
  5. one diced zucchini
  6. one diced sweet yellow onion
  7. three minced garlic cloves
  8. one tablespoon chopped fresh thyme
  9. one pound of 90% lean ground beef, chicken, or turkey,
  10. one can of diced tomatoes
  11. one cup water
  12. one-half cup tomato paste
  13. five Barilla Oven-Ready lasagna sheets broken roughly into eight to twelve pieces
  14. one cup optional mozzarella pearls
  15. one and a half cups non-fat shredded Italian cheese blend
  16.  cups non-fat shredded Italian cheese blend
  17. ½ cup chopped fresh basil plus more for serving



  1. In a large, oven-proof skillet, heat the oil and butter over medium-high heat. Sauté the carrots and celery for 3 minutes, stirring occasionally.
  2. Add the diced onion and zucchini and sauté approximately 3-4 minutes or until onions are translucent and zucchini has softened.
  3. Add the garlic and thyme, stir, and cook for 30 seconds.
  4. Add the beef and cook 2-4 minutes or until beef has browned. Stir to break up any chunks of meat.
  5. Stir in tomatoes, 1-cup water and tomato paste.
  6. Do a taste test, and season, to taste, with kosher salt and freshly ground black pepper.
  7. Bring the mixture to boil.
  8. Add the pasta pieces and mozzarella pearls and stir.
  9. Reduce the heat to medium-low and cook, covered 10 minutes.
  10. Remove lid and cook 5-10 minutes or until sauce has thickened.
  11. Turn oven to broil.
  12. Top the beef mixture with the Italian Cheese Blend and broil just until cheese has melted and top is golden brown.
  13. Remove from the oven and sprinkle with chopped fresh basil.
  14. Serve with side salad and oven-toasted, buttery crostini.
  15. Enjoy!

Baked cinnamon apples topped with cream

Baked cinnamon apples topped with cream

created this Three points for baked cinnamon apples with cream topping and two tablespoons of light cool whip added. This is the best dessert I’ve made on Weight Watchers so far!

Our mother used to bake baked apples frequently when we were young. Our go-to dessert during apple season was bowl of warm apples topped with dab of whipped cream. We also enjoyed them with scoop of vanilla ice cream or piece of angel food cake. Delicious. While they’re cooking, these cinnamon apples smell amazing, too. This dish is perfect if you’re searching for dessert that will make your family feel special and cozy.


  1. four jets of spray Cooking mist
  2. three pounds, Peeled, cored, and thinly sliced fresh apple or apples
  3. Three tablespoons Brown sugar in a pack
  4. One tablespoon cornstarch
  5. One teaspoon ground cinnamon
  6. ½ teaspoon Kosher salt
  7. and ½ teaspoon ground nutmeg


  • Set oven temperature to 350°F. Put some cooking spray on a 13 x 9-inch baking dish.
  • Combine the apples, sugar, cornstarch, cinnamon, salt, and nutmeg in a big basin. Pour the mixture into the dish that has been ready. Pour a quarter-cup of water onto the apple mixture. Bake the dish for thirty minutes with the foil covering it.
  • Open the dish and Mix the mixture of apples.
  • Bake the apples uncovered for about 20 minutes, or until they are soft. Portion size: half cup Yields servings.

Morning Glory Baked Oatmeal with Pineapple Frosting

Morning Glory Baked Oatmeal with Pineapple “Frosting"

Morning Glory Baked Oatmeal with Pineapple Frosting. Similar to the traditional treat, this baked cake muesli is seasoned with different ingredients. I eat it for breakfast, but it’s like dessert…very similar to carrot cake. Although I adore all of the flavours of cakes, I think one of my all-time favourite is the “morning glory” flavour. Let me briefly introduce you to morning glory baked oatmeal in case you aren’t familiar with them. This cake batter usually contains an enormous amount of flavourful ingredients. If my fondness for morning glory cake isn’t enough to convince you that it baked good to be flavourful and texture-rich, then nothing will.

Serves 8 (could easily be 12)


Ingredients For Morning Glory Baked Oatmeal with Pineapple “Frosting”:

  • 4 cups (320g) of old-fashioned oats
  • 1 ½ cups (360mL) unsweetened vanilla almond milk
  • 2 cups (492g) of unsweetened applesauce
  • 4 large eggs
  • ½ cup (120mL) sugar-free pancake syrup
  • 1 Tablespoon pure vanilla extract
  • 1 teaspoon coconut extract
  • 1/3 cup Stevia (or sweetener of choice)
  • 2 tablespoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ginger
  • ½ teaspoon salt
  • 6 ounces (about 17 baby) carrots, grated
  • 1 pound apples (3 small), grated (don’t peel)
  • 47g Raisins
  • Pineapple “frosting”:
  • 8 ounces nonfat Greek yogurt
  • 6 tablespoons (90mL) sugar-free pancake syrup
  • ¼ teaspoon pure vanilla extract
  • ¼ teaspoon coconut extract
  • 20 oz. can crushed* pineapple in 100% juice, drained well
  • Optional Garnish (per serving):
  • 5g Fat-Free Reddi Wip
  • 2g chopped walnuts


Instructions For Morning Glory Baked Oatmeal with Pineapple “Frosting”:

  1. Preheat the oven to 350 degrees.
  2. Spray a 9” x 13” glass baking dish with cooking spray.
  3. In a mixing bowl, combine oats, milk, applesauce, eggs, syrup, vanilla extract, coconut extract, Stevia, cinnamon, baking powder, ginger, and salt.
  4. Stir in carrots, apples, and raisins.
  5. Pour into the prepared baking dish.
  6. Bake for 40 minutes or until set and lightly brown.
  7. Serve warm or cold with glaze.
  8. Store in refrigerator for up to one week.
  9. For the glaze, stir all ingredients together in a bowl.
  10. Cover and refrigerate.
  11. I reheat each piece in the microwave on HIGH for 30 seconds.
  12. Top warm oatmeal with a couple of spoonfuls of glaze…the glaze will melt.
  13. Garnish with fat-free Reddi Wip and chopped walnuts if desired.

Notes: Serves 8 – 5 Points or Serves 12 – 3 Points     1/8 is 1 Point weight watchers recipes

Skinny Orange Julius

Skinny Orange Julius

I love this quick & easy recipe and it’s a treat for Beginners….

Here’s a skinny orange, light smoothie you’ll really enjoy.  It contains just a handful of ingredients and is so refreshing. Along with orange juice, soy milk, almond milk or reduced-fat milk, it contains vanilla extract. The vanilla softens the hard, acidic edge of the juice and produces a unique flavor, which is fruity and creamy. The milk further softens the blend.  To make it extra skinny, I’ve added a bit of sugar substitute. This is a refreshing, light smoothie for anyone who’s lactose intolerant if you use soy or almond milk. Each drink has 120 calories and 1 gram of fat. So give it a whirl, grab a straw and start skinny sipping!


  1. 1 1/2 cups ice crushed
  2. 1/2 cup almond milk
  3. 2 ounces orange juice no sugar added
  4. 3 mandarins peeled
  5. 2 tablespoons nonfat yogurt
  6. 2 tablespoons nonfat dry milk
  7. 1/2 teaspoon vanilla
  8. 1/2 teaspoon orange extract
  9. 1 tablespoon maple syrup


  1. Add ice, almond milk, and orange juice to blender and blend on high for ten seconds.
  2. Add mandarins, one at a time. Blend until smooth.
  3. Add the last five ingredients and taste. Adjust flavor with orange and/or vanilla extracts, sweetness with more maple syrup, frothiness with more non-fat dry milk.


  • One orange may be subbed for the mandarins. Seedless is best, but you can always pick out the seeds.
  • Due to use of fresh fruit, pulp will be present. To remove pulp, strain directly after blending mandarins with the liquid ingredients. Proceed to step three.
  • If not using orange extract, just double the vanilla extract to total one teaspoon.

Nutrition Information

Serving: 8ounces | Calories: 160kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 150mg | Potassium: 484mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1119IU | Vitamin C: 50mg | Calcium: 274mg | Iron: 1mg |


Easy Homemade Burrito Bowl

Easy Homemade Burrito Bowl

RECIPE For WW Easy Homemade Burrito Bowl. Using corn, black beans and rice—all nutritious pantry staples that are also incredibly low in points and help keep you satisfied for hours—I created these W/W Burrito bowls.

Yields Twelve servings    Every Bowl, Three points

Watchers of the Weigh 3 points for an easy homemade burrito bowl. One of my favourite restaurant-inspired recipes to recreate at home is Easy Homemade Burrito Bowls. Made using cupboard and fridge essentials like rice, beans, chicken, salsa, and shredded cheese, they’re also budget-friendly, fresh, and healthful.



Ingredients and Instructions For WW Easy Homemade Burrito Bowl :

  • Rice: While I dislike cauliflower, I adore rice. I use ½ cup of long-grain white rice for three points.
  • In a nonstick skillet, cook the chicken until it is no longer pink and is brown.
  • After that, add ¾ cup of water and the taco seasoning packet.
  • After three to five minutes, take it off the heat.
  • While the ground chicken is cooking, gather all the ingredients.
  • Next, open the corn and black bean can.
  • Chop the green onions and tomatoes.
  • Fill a medium pot with one cup of instant rice and two cups of water.
  • Bring to a boil, then turn off the heat and cover until all of the water has been absorbed.
  • The burrito bowls need to be assembled.
  • Transfer half of the rice into a bowl and cover with all of the freshly made ingredients. Have fun.


weight watcher apple cinamom cake

weight watcher apple cinamom cake

Fall meal is made of apples, spices, and all the good stuff. All of it is included in this Weight Watchers apple cake without going over your daily calorie allotment. Even if you’re not usually into low-calorie baking, this recipe is simple to make because it only calls for “regular” baking ingredients—neither aspartame nor artificial sugar. It’s flavorful without being excessively sugary, and it works well as a dessert after dinner or as a breakfast treat.



  1. One package of sugar-free two-layer white cake mix
  2. 1 teaspoon powdered cinnamon
  3. One cup nonfat sour cream
  4. three eggs
  5. One (21 oz) can of sugar-free apple pie filling an
  6. d 1/4 cup of water


  1. One cup of sugar replacement powder
  2. 1–1 1/2 tablespoons of skim milk or unsweetened almond milk


  • Set oven temperature to 350°F.
  • The fat-free sour cream, eggs, water, ground cinnamon, and sugar-free cake mix should all be combined in a big basin. Using a mixer, blend until smooth.
  • Grease a 9 x 13-inch baking dish and transfer the batter into it.
  • Cover the entire surface of the batter with spoonfuls of the no-sugar apple pie filling.
  • A toothpick put into the center should come out clean after 40 minutes of baking.
  • To make the glaze, combine the almond milk and powdered sugar replacement in a small bowl.
  • Drizzle the glaze over the cake after it has cooled.
  • With less points, savor your delectable W/W Apple Cinnamon Coffee Cake.